Description
Indulge in the delightful combination of pancakes and cinnamon rolls with these Vegan Cinnamon Roll Pancakes, featuring a sweet almond butter swirl and a rich maple cream cheese glaze.
Ingredients
Scale
- 1 1/4 cup soy milk or pea milk
- 1 tbsp apple cider vinegar
- 1 1/2 cups all purpose flour
- 3 tbsp brown sugar or coconut sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/3 cup plain unsweetened vegan yogurt
- 1 tbsp melted vegan butter or neutral oil
- 1 tsp vanilla extract
- 2 tbsp almond butter
- 1 tbsp maple syrup
- 1 tsp cinnamon
- 1 tsp brown sugar or coconut sugar
- 1 tbsp water
- 3 oz of vegan cream cheese
- room temperature
- 2 tbsp maple syrup
- 1–2 tbsp soy milk
- pinch of salt
Instructions
- In a bowl, combine soy milk and apple cider vinegar; let sit for 5 minutes to create a buttermilk substitute.
- In another bowl, mix flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
- Add the buttermilk mixture, vegan yogurt, melted vegan butter, and vanilla extract to the dry ingredients. Stir until just combined.
- In a separate bowl, mix the swirl ingredients: almond butter, maple syrup, cinnamon, brown sugar, and water until smooth.
- Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of batter onto the skillet.
- Swirl a tablespoon of the almond butter mixture on top of the pancake batter and use a toothpick to create a swirl effect.
- Cook until bubbles form on the surface, about 3-4 minutes, then flip and cook for an additional 3-4 minutes until golden brown.
- Repeat with remaining batter, adding more almond butter mixture as desired.
- For the glaze, beat vegan cream cheese, maple syrup, soy milk, and salt until smooth.
- Serve pancakes warm, drizzled with the maple cream cheese glaze.
Notes
Feel free to adjust the sweetness according to your taste. These pancakes are best enjoyed fresh but can be stored in the fridge for a day or two.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 385 kcal
- Sugar: 18 g
- Sodium: 430 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: Vegan Cinnamon Roll Pancakes, vegan pancakes, cinnamon roll, breakfast, dessert